View Pit Stop page for race #1757 by neo_neo — Ghost race
View profile for Neo (neo_neo)
| Official speed | 51.82 wpm (79.20 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2014 5:16:29am UTC |
| Race Finish | May 18, 2014 5:17:48am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. vucaoquy1 (50.18 wpm) |
| Accuracy | 93.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |